These Protein Low Carb Keto Brownies are SO dense and chewy you would never believe they are only 107 calories! Paleo friendly, sugar/gluten free and so tasty!
PIN Protein Low Carb Keto Brownies
THE BROWNIES HAVE LANDED.
And you’re like WHAT THE WHAT.
If you remember the “life lately” post from a few weeks back, I “sneak peaked” the recipe and that an upcoming recipe that I was the most excited to share with you was some low carb protein brownies.
THESE ARE THOSE.
BUT FIRST. HOW WAS TURKEY DAY?
We’re actually heading back from Omaha today, since we celebrated with Mr. FFF’s famila. Like I told you on Wednesdays peppermint gluten free chewy sugar cookies recipe, it was ALSO my birthday.
This girl got to drink white moscato sangria (TWO DAYS in a row because just the hubs and I went out to a tapas bar for dinner the night before) eat turkey, easy gluten free stuffing AND FUNFETTI CAKE. <– fun fact, funfetti cake flavored anything is my OBSESSION.
So today I’ll probably be eating only cauliflower rice all day. Just kidding. I don’t believe in “food compensation” like that anymore. Eat the cake! LIVE YO’ LIFE!
Instead, I’ll PROBABLY be eating the whole tray of these RIDICULOUSLY fudgy and TOTALLY dense and chewy sugar free brownies and I’m thinking your life would get INFINITELY better if you joined me.
Screw that leftover turkey sandwich recipe that, as a food blogger, I am supposed to be sharing with you. Let’s just CONTINUE with desserts amIRIGHT?
I mean. When they’re totally low carb, protein packed, and GOOD 4 U why would you NOT?!
There are 3 things I look for when entering into the swirly-twirly land of deep-dark-DELICIOUS Protein Low Carb Keto Brownies goodness:
OBVI. I don’t typically like brownies where their only “chocolate factor” is from cocoa powder. Gimme that MELTY OOEY GOOEY CHOOCLATE PLEASE.
Are you a fan of cakey brownies? ME EITHER. If I wanted gluten free chocolate cake. I would eat CHOCOLATE CAKE.
I feel like you understand this VRY VRY well.
Which is kind of just like NEXT LEVEL chewiness. But, it HAS to be there.
Considering these are the things my brownie-munching mouth enjoys, these are the 3 exact qualities that are tucked away inside these seemingly innocent Protein Low Carb Keto Brownies.
BUT THEN you take a bite and – POW – CHOCOLATECHEWYDENSE fills up your very chocolate-loving-SOUL.
Do you see why this low carb brownie recipe was the recipe I was most excited for?
HOWEVER, because I have your back and want you to experience the ultimate level of low carb brownies heaven, I do have some warnings for you:
- Unliked the keto chocolate peanut butter fat bombs, you can’t use any kind of flavored stevia-sweetened chocolate. I actually tested the recipe with a coconut flavored version the first time, thinking it wouldn’t affect it. THEN, IT DID.
I got these perfectly amazing gluten free brownies you guys. Was SO pumped about them. So, I made them to take pictures of with “normal flavored” chocolate.
SO BAD. SO DRY LIKE THE DESSERT. SO NOT GOOD.
Literally made 12 (NO EXAGGERATION) more batches of brownies with normal chocolate until they were JUST AS PERFECT.
- Not really a warning, but you could totally leave out the peppermint if you just want the chocolate to SHINE through in these paleo brownies.
Or if you just don’t like chocolate and peppermint. BUT THEN WHO ARE YOU?
I guess you’re a person who just likes pure, un-tampered-with, un ADULTERED CHOCOLATE BROWNIE YUMS.
I think we can still be friends.
- 7 Tbsp Coconut oil, melted and divided
- 6 Tbsp Erythritol Sweetener (I used Swerve)
- 1 Large egg, at room temperature
- 2 Egg yolks, at room temperature
- 1/2 tsp Mint extract, (optional - leave out if you don't want mint)
- 5 ounces Sugar free dark chocolate, roughly chopped and divided (I used Lily's)
- 1/4 cup Plant-based chocolate protein powder *
- 1/2 tsp Baking soda
- 1/4 tsp Sea salt
- 2 Tbsp Unsweetened vanilla almond milk
- Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, leaving some sticking up to use as a handle to get the brownies out of the pan.
- In a medium bowl using an electric hand mixer, beat together 5 Tbsp of the coconut oil, reserving the rest for later, along with the Erythritol, egg, egg yolks and mint extract for 1 minute. The mixture should turn a lighter yellow
- Place 4 oz of the chocolate in a medium, microwave-safe bowl, along with the remaining 2 Tbsp of melted oil. Cook on half power, using 30 second intervals, and stirring between each interval, until the chocolate is smooth and melted.
- While beating, pour the melted chocolate into the egg mixture until thick and well combined.
- Add the protein powder, baking soda and salt in and stir until well combined. Then, vigorously whisk in the almond milk until the batter smooths out a little bit.
- Finely chop the remaining one ounce of chocolate (think the size of mini chocolate chips or a bit smaller) and stir into the batter.
- Spread evenly into the prepared pan and bake until the edges just begin to darken, the center rises a little bit, and an toothpick inserted in the center comes out clean, about 20-21 minutes. Do NOT over bake!
- Let cool in the pan for 20 minutes and then gently use the parchment paper handles to lift the brownies onto a wire rack to cool COMPLETELY.
- Once totally cooled, slice and DEVOUR!
Tips & Notes:
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